White Chocolate Key Lime Calypso Bars 

1 (18 ounce) package Pillsbury Refrigerated White Chocolate Chunk Cookies
1 cup chopped macadamia nuts
1 cup coconut
1 (14 ounce) can sweetened condensed milk
½ cup Key lime juice or thawed frozen limeade concentrate
3 egg yolks
½ cup white vanilla chips, melted

Heat oven to 350 degrees F. Grease a 13 by 9 inch pan.

Break up cookie dough in large bowl.  Add nuts and coconut, mix well.  Press dough into bottom of greased pan to form crust.  Bake for 10 to 15 minutes or until edges are light golden brown.

Meanwhile, in medium bowl, combine sweetened condensed milk, lime juice, and egg yolks, beat well.

Remove partially baked crust from oven.  Pour milk mixture over the crust.

Return to oven.  Bake an additional 22 to 28 minutes or until filling is just set.  Drizzle melted chips over top of bars.  Cool 1 hour.

Refrigerate 30 minutes or until bars are chilled.  With sharp knife, cut into bars.

(4X recipe above for 2 large pans)

Donne Hertel